Vegetable Lasagna with White Sauce

Indulge in the creamy, wholesome goodness of Vegetable Lasagna with White Sauce—a comforting, meatless twist on a classic Italian favorite. Packed with layers of tender lasagna noodles, a medley of vibrant vegetables like zucchini, carrots, spinach, and mushrooms, and a luscious homemade béchamel sauce scented with a hint of nutmeg, this recipe is a delight for vegetarians and pasta lovers alike. Each bite melts in your mouth, thanks to the perfect blend of mozzarella and Parmesan cheeses that create a golden, bubbly topping. Ready in just over an hour, this dish makes a satisfying crowd-pleaser for weeknight dinners or special occasions. Serve it with a crisp salad or garlic bread for a complete meal that's as comforting as it is flavorful! Perfect for keywords like "vegetable lasagna," "meatless dinner ideas," and "lasagna with white sauce."

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 12 sheets Lasagna noodles
• 2 medium Zucchini, sliced thinly
• 2 large Carrots, grated
• 4 cups Baby spinach
• 2 cups Mushrooms, sliced
• 2 tablespoons Olive oil
• 4 tablespoons Butter
• 4 tablespoons All-purpose flour
• 3 cups Milk
• 0.25 teaspoons Nutmeg, ground
• 2 teaspoons Salt
• 1 teaspoons Black pepper, ground
• 2 cups Mozzarella cheese, shredded
• 1 cup Parmesan cheese, grated

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cook the lasagna noodles according to the package instructions, drain, and set aside.

Step 3

Heat olive oil in a large skillet over medium heat. Add sliced zucchini, grated carrots, baby spinach, and sliced mushrooms. Sauté for 5-7 minutes until the vegetables are softened. Season with 1 teaspoon of salt and 0.5 teaspoons of black pepper. Remove from heat and set aside.

Step 4

In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 1 minute to form a smooth roux.

Step 5

Gradually pour in the milk while whisking to avoid lumps. Continue cooking and stirring until the sauce thickens, about 5-6 minutes.

Step 6

Stir in the ground nutmeg, 1 teaspoon of salt, and 0.5 teaspoons of black pepper into the white sauce. Remove from heat.

Step 7

Spread a thin layer of white sauce at the bottom of a 9x13-inch baking dish.

Step 8

Layer 3 lasagna noodles on top of the sauce, followed by a layer of the sautéed vegetables. Sprinkle with mozzarella cheese and a few tablespoons of Parmesan cheese.

Step 9

Repeat this layering process (white sauce, noodles, vegetables, cheese) until all the noodles and fillings are used, finishing with a layer of white sauce and a generous topping of mozzarella and Parmesan cheese.

Step 10

Cover the baking dish tightly with aluminum foil and bake for 30 minutes.

Step 11

Remove the foil and bake uncovered for an additional 15-20 minutes, or until the top is golden and bubbling.

Step 12

Let the lasagna cool for 10 minutes before slicing and serving. Enjoy!

Nutrition Facts

Serving size	(2728.9g)

Amount per serving	% Daily Value*
Calories	4764.3

Total Fat 176.5g	0%
Saturated Fat 83.7g	0%
Polyunsaturated Fat 4.6g
Cholesterol 453.5mg	0%
Sodium 8276.3mg	0%
Total Carbohydrate 607.2g	0%
Dietary Fiber 39.1g	0%
Total Sugars 82.8g
Protein 209.4g	0%

Vitamin D 359.0IU	0%
Calcium 3760.2mg	0%
Iron 34.6mg	0%
Potassium 4812.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.7%

Protein: 17.3%

Carbs: 50.0%